Summer Harvest Recipes: Blueberry Zucchini Muffins

7/18/16

If you’re knee deep in summer fruits and looking for ways to make them last, these wholesome blueberry zucchini muffins are your new go-to! They are my favorite way to use the blueberries we pick ourselves in the summer, with just the right amount of natural sweetness to make them irresistible to kids and adults alike.

I like to make double or triple batches of these muffins, and then pop them in the freezer to use all year long in school and work lunches. You can also bake them in bread pans for loaves, but make sure you slice into pieces before freezing if you’re using them for individual snacks later. (I wish someone had given me this tip!)

We like to serve these muffins with our favorite homemade strawberry jam from the berry patch, and cream cheese tastes amazing on top, too. My kids are always happy to see one of these muffins in their lunch, and I am equally as happy to have something quick and wholesome to pack in the morning. I keep a bag of frozen bananas in the freezer and use two of them in this recipe for a lightly sweet flavor. You could also use 1/2 cup of honey or sugar instead.

In a large bowl or mixer, beat together the eggs, applesauce, vanilla, and bananas. Fold in the zucchini.

In a separate bowl, mix the flour, salt, baking soda, baking powder, and cinnamon. Slowly add the flour mixture to the wet mixture until combined, and then gently add the blueberries. Scoop the mixture into muffin tins or bread pans.

Bake 25-30 minutes for muffins, 45-50 minutes for bread loaves, or until a toothpick inserted in the middle comes out clean. Cool 20 minutes in the pans, then transfer to wire racks to cool completely. Dust with powdered sugar and enjoy!

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